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Walking Barefoot

Bean chili and soup is a great way to get added protein to your diet. This recipe is technically a black bean soup, but the cooking and processing turn this into a thick chili base. Absolutely delicious to eat as is, or make up some of your own fresh tortilla chips with rocksalt in the oven as scoopers.There are several toppings which are delicious on this. I suggest:fresh-cut cilantro and salsasliced avocadochilled and cubed chicken, topped with shredded Monterey Jack cheesesour cream or Greek yogurtspinach kale dip

After collecting all of your ingredients, you want to begin by chopping the carrots, onion, and bell peppers into cube sized pieces.

add this to your crockpot, and begin preparing your black beans by rinsing each can prior to adding to the crockpot.

Peel your garlic cloves, and press the garlic into the crockpot along with the chopped vegetables and beans.

Measure out your spices, mix them together before adding them to your crockpot.

And whatever level of salt and pepper you like to taste into the crockpot and toss all ingredients to evenly disperse spices and garlic.

lastly, add your vegetable broth and cook on low for eight hours or high 3–4 hours.

once the carrots are completely cooked through, remove half of the beans and vegetables with a slotted spoon and set aside.

add the remaining goodies and brought to your blender. Be sure your blender can take hot ingredients, and high volumes of liquid well before doing this. You can also use an immersion blender and whisk. To do that, you would remove all of the vegetables and beans from the crockpot, place them in a large bowl, use immersion blender to mix up and then replace back to crockpot and use a metal whisk to mix into vegetable broth.

after it is blended, transfer to a large bowl and add the ingredients you scooped out earlier.all done!top with goodies and Enjoy😊

if you tried this recipe, or have a similar one I would love for you to share it on the Facebook page.